I am all about the quick, easy and light these day. This delicious raw cookie dough bark is from @rachlmansfield. Hers is raw, gluten free, dairy free and refined sugar free. Mine is almost the same except that I used some chestnut cream that I had at home instead of the maple syrup.
Both versions are absolutely amazing and a great snack to have on hand in the freezer for those peckish moments.
Raw Cookie Dough Bark
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
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- Nutrition
BY YASMINE IDRISS
I am all about the quick, easy and light these day. This delicious raw cookie dough bark is from @rachlmansfield. Hers is raw, gluten free, dairy free and refined sugar free. Mine is almost the same except that I used some chestnut cream that I had at home instead of the maple syrup.
Both versions are absolutely amazing and a great snack to have on hand in the freezer for those peckish moments.
Ingredients
- 11/2 cup almond flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- (1/4 cup chestnut cream)
- 1/2 tsp vanilla extract
- 100g dark chocolate, roughly chopped
- sea salt flakes
Method
- 1)
In a large bowl, mix the almond flour with the coconut oil and the sweetener of your choice.
- 2)
Spread thinly on a baking tray lined with a parchment paper. You can use another piece of parchment on top and a rolling pin.
- 3)
Place in the freezer for 10-15min or until firm.
- 4)
Meanwhile melt the chocolate over a Bain Marie.
- 5)
When the almond layer is firm, pour and spread the chocolate on top as quickly as possible as it will solidify quite quickly.
- 6)
Sprinkle with sea salt and keep in the freezer until ready to enjoy.